I will generally make a recipe the first time - as written - out of some kind of respect for the author of the recipe. In this case, I don't see why they used bread flour (milled from hard wheat) and cake flour (milled from soft wheat), when National Brands of All-Purpose Flour (such as Pillsbury and Gold Medal) are already a blend of hard and soft wheat flour, and what you are essentially mixing is all-purpose flour.

If you are going to use a National Brand of all-purpose flour, I would use the entire amount of flour called for in the recipe, and not use any cake flour. If you are using King Arthur or Robin Hood all-purpose flour (which are Northern All-Purpose flours) and are closer to bread flour in protein than National Brands, in that case I would use the cake flour. The hydration will be off because the higher-protein (gluten) bread flour will absorb more liquid than either all-purpose or cake flour. As it is, switching flour types, you may need to adjust the amount of flour (add some - like a tablespoon or two), check the stiffness of the dough, and make sure you bake a few test cookies to see if it's "okay".

This is a good reason to understand the different types of flour and how they work in a recipe, so when you need to alter the type of flour in a recipe, you'll know how to adjust accordingly.

I agree with Grainlady.

The reason some recipes call for a combination of bread flour and cake flour is that they really just want to make their own AP mix.

Thank you so much!!!!!

Smiles,

Sooz